Upstate Locally Grown
Clemson Market

Medium size fruits packed wkith nutrients. Try roasting with skin on at 400 degrees in oven with olive oil, chives or garlic.
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Medium size fruits packed wkith nutrients. Try roasting with skin on at 400 degrees in oven with olive oil, chives ... more

Very Large, upright cabbage with small heads. Very attractive and a good source of nutrients. Chemical free.

Young, tender with green tops and small white bulbs. Treat as green onions or scallions. More pungent and flavorable than dried garlic.
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Young, tender with green tops and small white bulbs. Treat as green onions or scallions. More pungent and flavorable than ... more

This is for 1 pound of medium to large green tomatoes. This is the first picking of our tomato crops. All are grown pesticide and chemical free. Recipe: OVEN FRIED GREEN TOMATOES Ingredients: •4 to 6 green tomatoes, cut in 1/4-inch thick slices •2 eggs, beaten • 2/3 cup evaporated milk • 1/3 cup water •salt and pepper •1 1/2 cups all-purpose flour Preparation: Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through. For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired
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This is for 1 pound of medium to large green tomatoes. This is the first picking of our tomato crops. ... more

One of the earliest greens, collards are a wonderful source of vitamins and other nutrients.Chopped and bagged.
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One of the earliest greens, collards are a wonderful source of vitamins and other nutrients.Chopped and bagged. more

Just the right balance of mild and spicy greens for salads or cooking. "Farmer's Choice" Broccoli Raab, Lamb's Quarters, Garlic greens, Thyme,marjoram, mint, and tiny onions. Toss on some perilla seeds, lemon and olive oil, and you are in for a health treat!
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Just the right balance of mild and spicy greens for salads or cooking. "Farmer's Choice" Broccoli Raab, Lamb's Quarters, Garlic ... more

Spicey tender leaves add zest to salads or can be sauteed very lightly with other greens.

stuffed Jalapenos Ingredients 12 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) package whipped cream cheese 12 slices bacon, cut in half Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half. 3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
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stuffed Jalapenos Ingredients 12 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) package whipped cream cheese 12 slices ... more

Large red and green leaves are distinctive, tender and tasty. Excellent mixed with other varities of kale or sauteed by themselves with olive oil. Full of nutrients
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Large red and green leaves are distinctive, tender and tasty. Excellent mixed with other varities of kale or sauteed by ... more

Young tender leaves. Organically grown. Very tasty source of nutrients.
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Young tender leaves. Organically grown. Very tasty source of nutrients. more

Beautiful light green curley leaves. The young leaves are tender and delicious. Great taste and full of nutrients.

Beautiful purple/black leaves. Organically grown using no chemicals or pesticides. Great tasting and a good source of vitamins and nutrients. This mustard is the top of the line.
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Beautiful purple/black leaves. Organically grown using no chemicals or pesticides. Great tasting and a good source of vitamins and nutrients. ... more

Chemical free and great tasting. white bulbs with green stems. Great "recipe for Scallion Pesto":http://hubpages.com/hub/Sweet_potato_fritters_with_scallion_pesto_recipe_A_delicious_and_elegant_starter
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Chemical free and great tasting. white bulbs with green stems. Great "recipe for Scallion Pesto":http://hubpages.com/hub/Sweet_potato_fritters_with_scallion_pesto_recipe_A_delicious_and_elegant_starter more

Larger sized; average 3/4 lb apeice tender skined, freshly dug and so delicious in potato salads and as mashed even with tender skin on! REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces cream cheese, softened 1/4 cup butter, softened 1/2 cup half and half, warmed Salt and pepper to taste Preparation: 1 Put potatoes into a saucepan. Add water until potatoes are covered. 2 Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly. 3 Rice potatoes into a large bowl. 4 Add remaining ingredients and stir until thoroughly blended. Serve warm
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Larger sized; average 3/4 lb apeice tender skined, freshly dug and so delicious in potato salads and as mashed even ... more

Bake small yellow potatoes in olive oil, rosemary and some smashed garlic, salt and pepper. Yum, yum. 1 pound of new fresh dug Yukon Gold Potatoes. Outstanding flavor. Grown free of chemicals and pesticides.
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Bake small yellow potatoes in olive oil, rosemary and some smashed garlic, salt and pepper. Yum, yum. 1 pound of ... more

Large tender leaves. Organically grown and a great source of nutrients.
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Large tender leaves. Organically grown and a great source of nutrients. more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ingredients are available on this market) 2 sm. yellow straight neck squash 2 sm. zucchini 2 med. sized red peppers 2 med. sized yellow or green peppers 1/2 lb. mushrooms 1 med. red onion 1/4 c. salad or olive oil 1 1/2 tsp. fresh chopped thyme or 1/4 tsp. dried thyme 1/2 tsp. cracked pepper Salt to taste Preheat oven to 350 degrees. Cut squash, zucchini, and peppers into 2x1/2 inch strips. Slice red onion. If mushrooms are large, cut into quarters. Place vegetables into roasting pan. Add olive oil or salad oil, thyme, pepper and mix well. Cook about 20 minutes or until tender and crisp. Stir occasionally. Add salt to taste. (8 servings - about 105 calories) http://www.cooks.com/rec/view/0,1850,144172-242205,00.html
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First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ... more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata Recipe: 2 lbs summer squash* Salt Green onions(healthy fistful chopped*) Basil leaves(fistful again)* 2 garlic cloves* 4 eggs* 1/4 Cup oil 1 Cup flour 2 tsp. baking powder 1/2 Cup parnesan/pecorino cheese* *_ starred items are available this week on your Locally Grown Market_ The summer squash, green onions, and basil make a wonderful frittata. In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moistureleft in the squash). When cool, cut into squares and serve. These make great appetizers or savory treats at a tea or coffee! http://www.mariquita.com/recipes/summer%20squash.html
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First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata ... more

Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way. Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish. Or, try this quick and simple recipe from Food Renegade.com •5 or 6 medium patty pan squash, sliced •1/4 C melted butter or ghee from grass-fed cows (where to find grass-fed butter & ghee) •1 bunch fresh basil, chopped (see: how to harvest basil) •sea salt (where to find REAL sea salt) The How-To Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil. Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee. Scatter some freshly cut basil on top and lightly sprinkle with sea salt. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. In this case, it’s paired with butter-braised bite-sized pieces of strip steak. ENJOY!
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Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button ... more

New crop. Organically grown. Sweet and delisious. A great source of nutrients. Small to medium sized.

Large leafy greens are an excellent souce of nutrients. No chemicals. Guaranteed fresh. Colors are amazing.

Heart shaped and juicy! The first of the crop to ripen! *For best flavor, never refrigerate a tomato*. Heirlooms have been passed down from one generation of seed savers to the next, because they are so special that these folks took the time and trouble to grow this variety and save the seed. They passed the seeds on to folks they cared about, and we are passing the luscious fresh picked vine ripened flavor on to you.
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Heart shaped and juicy! The first of the crop to ripen! *For best flavor, never refrigerate a tomato*. Heirlooms have ... more

Black zucchini, young, tender, and chemical free.

Black zucchini grown large for stuffing and baking. Recipes abound for stuffed zucchini and summer squash, and we hav a copuple of our own under "recipes". Zucchini is still delicious when large, and the seeds plus flesh that are scooped out can be mixed with tomatoes, eggs mushrooms, bread crumbs or rice, and various cheeses to bake for a main dish meatless meal. A great make-ahead idea; just split a large zucchini, stuf and bake, serve one half and freeze the other half for a later meal.
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Black zucchini grown large for stuffing and baking. Recipes abound for stuffed zucchini and summer squash, and we hav a ... more